Ingredients
Equipment
Method
Step 1: Prepare the Chicken
- Cut the chicken into evenly sized bite-sized pieces. Pat the chicken dry with paper towels and place it into the slow cooker.
Step 2: Add the Vegetables
- Wash and chop the bell peppers into bite-sized pieces. Cut the onion into chunks and add both the peppers and onion to the slow cooker with the chicken.
Step 3: Prepare the Sweet and Sour Sauce
- In a medium mixing bowl, whisk together the ketchup, brown sugar, rice vinegar, soy sauce, honey, pineapple juice, minced garlic, ground ginger, black pepper, and salt.
- Mix until the ingredients are well combined and the sauce is smooth.
Step 4: Combine Everything
- Pour the prepared sweet and sour sauce evenly over the chicken and vegetables in the slow cooker.
- Gently stir the ingredients to ensure the chicken and vegetables are coated with the sauce.
Step 5: Slow Cook
- Cover the slow cooker with the lid.
- Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is tender and fully cooked.
- The chicken should reach an internal temperature of 165°F (74°C) before serving.
Step 6: Add the Pineapple
- Add the pineapple chunks during the final 30 to 45 minutes of cooking if you prefer them to maintain more of their texture and fresh flavor.
- Alternatively, the pineapple can be added at the beginning of the cooking process for a softer texture.
Step 7: Thicken the Sauce
- If the sauce is thinner than desired, mix the cornstarch and cold water in a small bowl until smooth.
- Stir the cornstarch slurry into the slow cooker during the final 20 to 30 minutes of cooking.
- Cover and allow the sauce to thicken.
Step 8: Garnish and Serve
- Once the chicken is tender and the sauce has reached your desired consistency, turn off the slow cooker.
- Allow the dish to rest for approximately 5 to 10 minutes before serving.
- Garnish with sliced green onions and sesame seeds, if desired. Serve warm over steamed rice, brown rice, cauliflower rice, or with your favorite side dishes.
Notes
Chicken thighs can be used instead of chicken breasts for extra juicy and tender results.
For firmer and more colorful bell peppers, add them during the final 30 to 60 minutes of cooking.
Fresh or canned pineapple can be used. If using canned pineapple, reserve some of the juice for the sauce.
For a gluten-free version, use certified gluten-free soy sauce or tamari and check the labels of other packaged ingredients.
Adjust the sweetness by reducing or increasing the brown sugar and honey according to your taste.
For a spicier version, add red pepper flakes, chili garlic sauce, or sriracha.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
The recipe can be frozen for up to 2 to 3 months, although the vegetables may become softer after thawing and reheating.
For firmer and more colorful bell peppers, add them during the final 30 to 60 minutes of cooking.
Fresh or canned pineapple can be used. If using canned pineapple, reserve some of the juice for the sauce.
For a gluten-free version, use certified gluten-free soy sauce or tamari and check the labels of other packaged ingredients.
Adjust the sweetness by reducing or increasing the brown sugar and honey according to your taste.
For a spicier version, add red pepper flakes, chili garlic sauce, or sriracha.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
The recipe can be frozen for up to 2 to 3 months, although the vegetables may become softer after thawing and reheating.